With orange peel and extract, these tender cookies are bursting with fresh citrus flavor. Dipping them in chocolate adds a special touch that folks adore.
—JOANNE BURKERT BEECHER, IL
PREP: 30 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: 3 DOZEN
1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon grated orange peel
1 teaspoon orange extract
2 cups all-purpose flour
1/4 teaspoon salt
6 ounces dark chocolate candy coating
1/2 cup chopped almonds, toasted
1. Preheat oven to 350°. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in orange peel and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough into 36 pieces; shape each into a 2 1/2-in. rope. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely.
3. In a microwave, melt candy coating; stir until smooth. Dip ends of cookies in coating; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set. Store in an airtight container.